Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature

Food Chemistry

Volumn 75, Issue 4, 2001, Pages 395-404

  Obanda, Martin ^a   Okinda Owuor, P ^a   Mang'oka, Richard ^b  

^a TEA RESEARCH FOUNDATION OF KENYA   (Kenya)

^b Mabroukie Tea Factory   (Kenya)

Author keywords

[No Author keywords available]

Indexed keywords

CATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN GALLATE; THEAFLAVIN; THEARUBIGIN DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; BIODEGRADATION; BRIGHTNESS; COLOR; CONTROLLED STUDY; FERMENTATION; FOOD QUALITY; NONHUMAN; PARAMETER; TEA; TEMPERATURE; TIME;

CAMELLIA SINENSIS;

EID: 0035161978     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00223-0     Document Type: Article

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